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Pectin vs Xanthan gum


BlueTaelon
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I want to make this recipe and it calls for Pectin which I'm guessing it to thicken/emulsify, I should be able to sub Xanthan Gum for that correct? (we have lots due to GF baking and I don't have any pectin) Any thoughts on how much Xanthan to use? I've never used it for salad dressing although it was awesome to emulsify the honey in the chapsticks I made at xmas:)

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